Nutritional quality evaluation of Rice bean flour based Boondi

2019; 8(1): 93-97 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(1): 93-97 Received: 10-11-2018 Accepted: 11-12-2018 S Sharma YS Dhaliwal Ranjana Verma Correspondence S Sharma Nutritional quality evaluation of Rice bean flour based Boondi S Sharma, YS Dhaliwal and Ranjana Verma Abstract Study was conducted on development, nutritional quality evaluation and shelf life of boondi prepared from different blending proportions of bengal gram and rice bean flour. The different blending proportions of bengal gram and rice bean flour was 100:00, 75:25, 50:50, 25:75 and 00:100. The product was analyzed for major nutritional constituents viz. moisture, protein, fat, fiber, ash, carbohydrates, mineral contents and sensory evaluation (on the basis of 9 point hedonic scale). The products were evaluated at the beginning and at interval of three and six months for chemical and sensory evaluation in order to study the storage stability of the product. The moisture content of boondi were ranged from 6.87 to 4.19, protein content 16.36 to 14.58, fat content 26.80 to 27.61, fiber content 1.84 to 2.90 and carbohydrates content was ranged from 51.65 to 51.17 per cent, respectively. The overall acceptability of the product was ranged between liked moderately to liked very much. Keywords: Rice bean and Bengal gram flours, Boondi, development, nutritional and sensory quality evaluation. Introduction Food legumes, commonly known as pulses find a place in Indian diets because of good source of protein and other nutrients which are essential for supplementation of cereal based diets. Large segment of the human population in developing countries suffer from protein malnutrition and the production of pulse is unable to meet the requirements of the expanding population of the country. Among the different pulses, rice bean is one of the underutilized and orphan pulse crops. Rice bean [Vigna umbellata (Thunb.) Ohwi and Ohashi] is also known as climbing mountain bean, mambi bean, oriental bean and red bean. In India, it is known by different vernacular names such as moth, rajmoong and satrangi mash. Rice bean (Vigna umbellata) is one of best food legume, rich in protein (21-25%) and amino acid composition, especially the more limiting amino acids namely, methionine and tryptophan are considerably high. It contains high quality of vitamins as well as minerals (Singh et al. 1980). Promotion of this crop could play an important role in improving diet and food security of people. Several food items are prepared locally from rice bean. The seeds, which are the primary products, are usually taken as a soup or as a pulse (dhal) with rice. The grains from young pods are used as vegetable. Bengal gram (Cicer arietinum) also called by several names viz chickpea, chana, chole, basen or gram, has been classified in the family Fabaceae. Bengal gram seeds are rich source of protein. It is widely consumed throughout the world. Boondi, a fried product made from chickpea batter is a common snack known all over India. The present studies were undertaken to find out the nutritive quality of Boondi prepared from different blends of bengal gram and rice bean flours. Material and Methods Procurement of raw materials Rice bean seeds were procured from the Department of Organic Agriculture, College of Agriculture, CSKHPKV, Palampur. Dry mature seeds of rice bean were converted into flour and were kept in airtight containers at room temperature for further use. Bengal gram flour, chemicals and other ingredients were procured from local market. Moisture, protein, fat, fiber, ash and minerals contents of the boondi were determined according to standard AOAC 2000 [2] methods. Crude protein content was calculated by multiplying Kjeldahl nitrogen by a factor of 6.25. Carbohydrates content was determined by NIN 1983 [6] method. ~ 93 ~

Boondi Ingredients Bengal gram : Rice bean Blends (Quantity for 1 Kg flour) 100:00 75:25 50:50 25:75 00:100 Water (ml) 1550 1600 1650 1950 1550 Baking powder (gm) 2 2 2 2 2 Salt (gm) 55 55 55 55 55 Garam masala (gm) 18 18 18 18 18 Chilly powder (gm) 9 9 9 9 9 Method Take a bowl, put flour as well as all ingredients in it and mix well. Then add water to the mixture for making batter and whisk it thoroughly to avoid lumps. Heat oil in a frying pan. Take boondi batter and pour it over slotted spoon and allow the batter to fall gently into oil in the form of small pearl like balls. Allow boondi to fry for some time then turn it over, fry boondi till it turns light brown. Take it out and place on a plate covered with paper napkin. Figure 1 indicates the steps involved in preparation of Boondi. Fig 1: Steps involved in the preparation of Boondi Result and discussion Table 1 illustrates the mean values of the moisture content of boondi prepared from different blends of bengal gram flour and rice bean flour and stored for 6 months of storage interval. The maximum moisture content (6.87%) was recorded as in boondi prepared from 100 parts of bengal gram flour followed by 6.55, 5.93, 4.66 and 4.19 per cent in 75:25, 50:50, 25:75 and 00:100 blending proportions of bengal gram and rice bean flours, respectively. The mean moisture content of boondi was 4.87 per cent which increased significantly to 5.69 and 6.37 per cent after 3 and 6 months of storage Kalra et al. (1998a) [3] found that the value of moisture content of mongra prepared by chickpea flour was ranged as 0.18 to 6.90 per cent. The value is in close agreement with the present results. The moisture content slight increased during storage which may be due to the fact that at a higher humidity the vapour pressure may have increased which aids water absorption into the samples. A similar finding has been reported by Akindahunsi and Oboh (2000) [1]. The mean protein content of the pure bengal gram boondi was 16.36 per cent which decreased significantly to 15.97, 15.63, 15.04 and 14.58 per cent in boondi prepared from 75:25, 50:50, 25:75 and 00:100 blending proportions of bengal gram: rice bean flours, respectively. With storage, the mean protein content was recorded as 15.59 per cent which decreased to 15.52 and 15.44 per cent after 3 and 6 months of storage The results obtained are in close agreement with Kalra et al. (1998a) [3] as they observed that the values of protein content of boondi prepared with chickpea flour were presented in the range of 15.16 to 21.15 per cent. The slight decrease in the protein content may be due to the absorption of moisture from the atmosphere that further accelerated the proteolytic activity. Similar results have been reported by Leelavathi et al. (1984) [5]. Table 1: Nutritional quality of Boondi as affected by addition of Rice bean flour and storage intervals Parameters/Blending Storage Intervals Bengal gram : Rice bean Fresh 3 Months6 Months Moisture 100 : 00 6.02 6.95 7.65 6.87 75 : 25 5.81 6.73 7.12 6.55 50 : 50 5.24 5.92 6.62 5.93 25 : 75 3.97 4.56 5.46 4.66 00 : 100 3.32 4.27 4.99 4.19 4.87 5.69 6.37 5.64 Protein 100 : 00 16.42 16.39 16.28 16.36 75 : 25 16.05 16.00 15.86 15.97 50 : 50 15.69 15.60 15.60 15.63 25 : 75 15.13 15.01 14.97 15.04 00 : 100 14.64 14.62 14.47 14.58 15.59 15.52 15.44 15.52 Fat 100 : 00 28.59 26.75 25.06 26.80 75 : 25 28.76 27.16 25.43 27.12 50 : 50 29.02 27.33 25.65 27.33 25 : 75 29.07 27.39 25.85 27.44 00 : 100 29.07 27.76 26.00 27.61 28.90 27.28 25.60 27.26 Fiber 100 : 00 1.90 1.85 1.78 1.84 75 : 25 2.17 2.06 1.99 2.07 50 : 50 2.50 2.36 2.29 2.39 25 : 75 2.71 2.70 2.57 2.66 00 : 100 2.96 2.88 2.85 2.90 2.45 2.37 2.30 2.37 CD (P 0.05) Moisture Protein Fat Fiber Blends (A) 0.02 0.03 0.03 0.05 Storage intervals (B) 0.02 0.02 0.03 0.04 AXB 0.04 0.05 0.06 0.08 The values pertaining to the fat content of the boondi prepared from different blends of bengal gram and rice bean flours are presented in Table 1. The mean fat content of boondi was 26.80 per cent (100:00) which significantly increased to 27.12, 27.33, 27.44 and 27.61 per cent in 75:25, 50:50, 25:75 and 00:100 blending proportion of bengal gram: rice bean flour in boondi, respectively. The initial value of fat content in boondi prepared from 100 parts of rice bean flour was 29.07 per cent which decreased to 27.76 per cent after 3 months of storage and further decreased to 26.00 per cent after 6 months of storage duration, respectively. The results of the study are in conformity with the results reported by Kalra et al. (1998a) [3]. As Kalra (1998a) [3] ~ 94 ~

reported that the value of fat content of mongra prepared by chickpea flour was recorded as 37.13 to 61.33 per cent. The storage of boondi decease the fat content which might be due to the development of rancidity as reported by Leelavathi et al. (1984) [5]. Table 1 indicates the effect of blending levels and storage intervals on the fiber content of the boondi. The mean values of fiber content in pure bengal gram boondi was 1.84 per cent which increased to 2.07, 2.39, 2.66 and 2.90 per cent in 75:25, 50:50, 25:75 and 00:100 blending proportions of bengal gram and rice bean flours in boondi, respectively. With storage, the mean fiber content was recorded as 2.45 per cent which decreased to 2.30 per cent after 6 months of storage interval. Data presented in Table 2 indicates the mean values of the ash content of boondi prepared from different blending proportions of bengal gram and rice bean flours. The maximum ash content was observed in pure rice bean boondi was (3.75%) followed by 3.68, 3.62, 3.55 and 3.34 per cent in the boondi prepared from 25, 50, 75 and 100 parts of bengal gram flour, respectively. The mean ash content of boondi was 3.71 per cent which decreased significantly to 3.63 and 3.43 per cent after storage interval of 3 and 6 months, respectively. Kalra et al. (1998a) [3] studying on Preparation, packaging and quality standards of Mongra A traditional savoury product analyzed that the values of ash content in Mongra prepared by chickpea flour were in the range of 1.71 to 5.11 per cent, close to the values of present study. Table 2: Ash and Total Carbohydrates contents of Boondi as affected by addition of Rice bean flour and storage intervals Parameters/Blending Storage Intervals Bengal gram : Rice bean Fresh 3 Months 6 Months Ash 100 : 00 3.39 3.32 3.31 3.34 75 : 25 3.69 3.57 3.39 3.55 50 : 50 3.74 3.70 3.43 3.62 25 : 75 3.87 3.72 3.44 3.68 00 : 100 3.85 3.82 3.57 3.75 3.71 3.63 3.43 3.59 Total Carbohydrates 100 : 00 49.70 51.68 53.58 51.65 75 : 25 49.34 51.21 53.33 51.29 50 : 50 49.05 51.19 53.17 51.19 25 : 75 49.22 51.19 53.17 51.19 00 : 100 49.48 50.92 53.10 51.17 49.36 51.20 53.24 51.27 CD (P 0.05) Blends (A) Storage intervals (B) AXB Ash 0.03 0.02 0.05 Carbohydrates 0.08 0.06 0.13 Table 2 represents the total carbohydrates content of the boondi as affected by different blending proportions and storage intervals. The maximum total carbohydrates content in boondi with respect to blending was observed in pure bengal gram flour boondi (51.65%) and minimum in 50:50 proportion of bengal gram and rice bean flour based boondi (51.03%). The mean values of total carbohydrates content in fresh boondi was 49.36 per cent which increased significantly to 51.20 and 53.24 per cent with increased in storage interval of 3 and 6 months, respectively. Mineral contents Table 3 illustrates the effect of blending on the mineral contents of boondi. The mean values of calcium, iron and zinc content in boondi was 181.16, 2.96 and 1.50 mg/100gm, respectively. The maximum calcium content was observed in 100 part of rice bean flour in boondi (289.01 mg/100gm) and minimum zinc content in pure bengal gram flour boondi was 1.17 mg/100gm. The iron content of boondi prepared with equal proportions of bengal gram and rice bean flour was 2.95 mg/100gm. Table 3: Minerals content (mg/100g) of Boondi as affected by addition of Rice bean flour and storage intervals Blending Bengal gram : Rice bean Minerals Calcium Iron Zinc 100 : 00 73.20 3.58 1.17 75 : 25 127.14 3.26 1.35 50 : 50 181.37 2.95 1.49 25 : 75 235.06 2.67 1.67 00 : 100 289.01 2.36 1.82 181.16 2.96 1.50 CD (P 0.05)` 3.86 0.04 0.04 Sensory quality Table 4 represent the sensory quality of the boondi prepared from different blends of bengal gram and rice bean flours evaluated by using 9 point hedonic scale at different storage intervals. The mean colour scores of pure bengal gram flour boondi was 7.37 which decreased significantly to 6.93, 6.47, 6.18 and 5.79 after addition of 25, 50, 75 and 100 parts of rice bean flour in boondi. In respect of storage interval, the mean ~ 95 ~ colour score for all the blends was 7.20 which slightly decreased to 6.43 and 6.02 after 3 and 6 months of storage Decreased in colour scores might be due to solidification of fat over them during storage period. Kalra et al. (1998a) [3] reported that mongra prepared with chickpea flour was found to be acceptable up to 4 months of storage period.

The flavor scores of boondi were higher in pure bengal gram flour boondi (7.20) followed by boondi prepared by using 25, 50 and 75 parts of rice bean flour with recorded scores as 7.01, 6.64 and 6.28 (on the hedonic scale of 9.0), respectively. Table 4: Sensory scores (on the basis of 9.0) of Boondi as affected by addition of Rice bean flour and storage intervals Parameters/Blending Storage Intervals Bengal gram : Rice bean Fresh 3 Months 6 Months Colour 100 : 00 8.40 7.10 6.60 7.37 75 : 25 7.75 6.75 6.30 6.93 50 : 50 7.03 6.38 6.00 6.47 25 : 75 6.45 6.30 5.80 6.18 00 : 100 6.38 5.60 5.40 5.79 7.20 6.43 6.02 6.55 Flavor 100 : 00 7.65 7.33 6.63 7.20 75 : 25 7.60 7.05 6.38 7.01 50 : 50 7.00 6.63 6.30 6.64 25 : 75 6.65 6.50 5.68 6.28 00 : 100 6.50 6.55 6.33 6.46 7.08 6.81 6.26 6.72 Taste 100 : 00 8.20 7.57 6.90 7.56 75 : 25 7.80 7.43 6.70 7.31 50 : 50 7.33 7.10 5.63 6.68 25 : 75 6.75 6.25 6.10 6.37 00 : 100 6.40 6.25 5.73 6.13 7.30 6.92 6.21 6.81 Texture 100 : 00 7.95 7.18 6.43 7.18 75 : 25 7.65 7.08 6.45 7.06 50 : 50 7.18 7.00 6.13 6.77 25 : 75 6.85 6.74 6.15 6.58 00 : 100 6.60 6.18 5.79 6.19 7.25 6.83 6.19 6.76 CD (P 0.05) Colour Flavor Taste Texture Blends (A) 0.40 0.32 0.34 0.41 Storage intervals (B) 0.31 0.25 0.26 0.32 AXB 0.69 0.56 0.59 0.71 The least flavor scores were observed in boondi prepared by using 25 parts of bengal gram flour and 75 parts of rice bean flour was (6.28). Irrespective of the blends, the mean flavor scores of freshly prepared boondi was 7.08 which decreased to 6.81 and 6.26 after 3 and 6 months of storage intervals, respectively. The decreased in the mean flavor scores might be due to development of rancid flavor in boondi with increased in storage interval. Similar observations have been reported by Kalra et al. (1998b) [4] but in mathi. The scores for taste, recorded highest in boondi prepared from pure bengal gram flour based boondi (7.56) whereas least scores for taste were observed in pure rice bean flour based boondi (6.13) (on the hedonic scale of 9.0). On a whole, the scores of taste decreases with the addition of rice bean flour. With storage, the mean taste scores was observed as 7.30 in freshly prepared boondi which decreased to 6.21 after 6 months of storage interval. However, the value of taste score of boondi prepared from proportion of 00:100 and 25:75 and 75:25 and 100:00 were varied critically non-significant. It is clear from the data that the storage of boondi had significant effect on the taste scores of the boondi and decreased with increase in storage interval. Similar results have been reported by Kalra et al. (1998b) [4]. The texture scores of boondi prepared by using 100 parts of bengal gram flour was recorded maximum (7.18) (on the hedonic scale of 9.0). The texture scores of boondi prepared with bengal gram flour was 7.18 which significantly decreased to 7.06, 6.77, 6.58 and 6.19 with addition of 25, 50, 75 and 100 parts of rice bean flour, respectively. With storage, the mean texture scores of freshly analyzed boondi decreased significantly from 7.25 to 6.19 after 6 months of storage interval. The declining trend in the mean texture scores might be due to increase in moisture with increasing storage period which reduced crispness of the product. The results are in agreement with Kalra et al. (1998b) [4]. Fig 2 represents the overall acceptability scores of boondi, the mean values for all the blends ranged between 7.33 to 6.14 for 100:00 to 00:100 proportions of bengal gram and rice bean flours. However, with storage, the mean overall acceptability scores of the product was 7.21 which decreased to 6.75 and 6.17 after 3 and 6 months of storage Although, the acceptability scores decreased with storage but the values ranged between liked moderately to liked very much. The results are in agreement with those reported by Kalra et al. (1998b) [4] but in mathi. Fig 2: Effect of blending and storage on the overall acceptability scores (on the basis of 9.0) of Boondi prepared from blends of Bengal gram: Rice bean flours ~ 96 ~

Conclusion The rice bean based boondi prepared in the present study have improved nutritional profile and acceptable storage stability in relation to overall acceptability of the products. Storage studies revealed that boondi can be stored safely for six months, at ambient temperature without much change in chemical and sensory characteristics. The standardized/ developed rice bean based product has great potential for household food security and add variety to diet for better nutrition. The improved/ developed formulations can be popularized for preparation of products with added advantages and meaningful utilization of rice bean in specialty products at cottage industry. References 1. Akindahunsi AA, Oboh G. Effect of changes in relative humidity on the storage stability of microfungi fermented Gari. In: Proceedings of 24 th Annual conference of Nigerian Institute of Food Science and Technology, 2000, 47-49. 2. AOAC. Approved methods of Association of Official Analytical Chemists. 7th Edition Saint Paul, Minnesotea, U.S.A, 2000, 345p. 3. Kalra CL, Sehgal RC, Nagender A, Berry SK. Preparation, packaging and quality standards of mongra - A traditional savoury product. Journal of Food Science and Technology. 1998a; 35(5):414-418. 4. Kalra CL, Sehgal RC, Nagender A, Berry SK. Preparation, quality standards and storage of mathi - A traditional savoury product. Journal of Food Science and Technology. 1998b; 35(1):25-29. 5. Leelavathi KP, Haridas RD, Indrani, Shurpalekar SR. Physico-chemical changes in whole wheat flour (Atta) and resultant atta during storage. Journal of Food Science and Technology. 1984; 21:68-71. 6. NIN. A manual of laboratory techniques, National Institute of Nutrition, Hyderabad, 1983. 7. Singh SP, Misra BK, Chandel KPS, Pant KC. Major food constituents of rice bean. Journal of Food Sciences and Technology. 1980; 17:238-240. ~ 97 ~